where can i find litmus paper

[fredsdead]

i need to know a good place to buy litmus paper so i can make sure my ph is at the right level in my sauce. can u find a place like miejer and walmart or is it out of thier league?

[DEFCON Creator]

Try either Fischer Scientific or Sargent Welch or Cole Palmer.

[bubbaschili]

freds dead?? i didn't even know he was sick. :?:

[Tina Brooks]

He had a coronary from drinking a bottle of Def-Con zero straight up.

[DEFCON Creator]

Oooooh, just the thought makes me feel warm all over.

[Tina Brooks]

I wanna see THAT on video!

[DEFCON Creator]

Impossible, I understand Canada is still using Betamax. :shock:

[Cap'n Bones]

Impossible, I understand Canada is still using Betamax. :shock:

Gov't issue I presume :doh:

[DEFCON Creator]

Most likely, I guess that's what you get with a Socialized society. :lol:

[Tina Brooks]

Ha! Shows what you guys know about Canada. If it was Government issue, it'd be Super-8.

Sheesh.

[setzuanfire]

Back to the subject of TESTING PH, may I suggest using a DIGITAL PH METER. They're only $25-$40 and quite accurate, probably better that litmus paper. Mine works every time. brookthecook

[bubbaschili]

a thread going off subject??? nooooooooooooo

[setzuanfire]

DIGITAL PH METER.

[bubbaschili]

so i was driving down the road the other day and i saw this dog.....this dog was so ugly...i yelled at his owner you need to shave that dog's butt and make him walk backwards...

[bubbaschili]

a thread get off topic..........nooooooooooooooooooooooooo

[thehotpepper.com]

Bubba's been drinkin' the sauce... not the hot sauce.

[Cap'n Bones]

I think the reason us chileheads get off topic so easy, is because our attention spans are only about as long as our peppers. :whistle:

[setzuanfire]

OK, so I'm making this cassoulet (or maybe casserole or just chili, I just call it hot sausage and beans, after being inspired by a verrry hot dish in an open field somewhere in southern Indiana) with 3 kinds of beans (red, pinto & white) and decide to brown up some loose hot sausage and onions to put in it, when it hits me, I've got some hot smoked sausasage hiding in the downstairs freezer ( and some fresh andoille from the butcher!) just waiting for a day such as this. Slicing them up into rounds, I brown these also in the pan, but this time I have to hit the exhaust fan to breath. Still not hot enough. Time to break out the bulgarian carrot and pequin sauces, 'cause my ears ain't steamin' yet....brookthecook

[bubbaschili]

I think the reason us chileheads get off topic so easy, is because our attention spans are only about as long as our peppers. :whistle:

hmmmmmm what did you say???? sorry wasnt paying attention :lol:

[Cap'n Bones]

well bubba, I'm not really sure :? Did I say something :?:

[Tina Brooks]

Reads to me like you were all in the sauce!

That cassoulet under normal circumstances would sound yummy. I can't wait to feel better. :(

T